• 4 cloves garlic, crushed
• ½ teaspoon crushed chilies
• 2 cups white rice
• ¼ teaspoon saffron threads
• 1 bay leaf
• 1 quart chicken broth or stock
• 4 sprigs fresh thyme
• Salt and Pepper to taste
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 1 pound peeled and deveined shrimp
• 200g mussels, cleaned
• 1 cup frozen peas
• 2 tsp Lemon zest

After about 13 minutes, add shellfish to the rice pan, nesting them in the cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover from paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves.

In a separate nonstick skillet, over medium heat, add remaining Tablespoon of olive oil, minced garlic, salt, and pepper. Add red pepper and onion to the pan and cook 3 minutes. Add in chicken strips and turkey sausage, and cook until heated through.

Arrange cooked chicken and peppers, onions and sausage around the pan. Top with parsley and scallions. Serve with wedges of lemon and sprigs of thyme.